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Korean Beef Bulgogi

January 21, 2011

Big props to Chatelaine magazine for featuring a pretty close to authentic, easy Korean Beef Bulgogi recipe in their November/10 issue. I made this for dinner one night when my Korean in-laws were visiting and they were quite impressed with the dish I set before them (if I do say so myself). My brother in law actually thought I got the recipe from his mother. This recipe is so easy and quick to pull together, not to mention healthy, that is has quickly become a weeknight staple in our house, yet suitable to serve guests. To round out the Korean meal I served this with romaine salad, warm spicy tofu, rice and kimchi. YUM!

Note: the recipe calls for Savoy Cabbage, which is good, but I also made with green cabbage which I prefer.


* 1/3 cup soy sauce
* 2 tbsp honey
* 2 tbsp dark sesame oil
* 4 garlic cloves, minced
* 1/2 tsp pepper
* 500 g sirloin tip fast-fry steaks
* 2 tbsp vegetable oil
* 1/2 Savoy cabbage, thickly sliced, about 8 cups
* 4 green onions, sliced into 1 in. pieces
* 1 tbsp toasted sesame seeds

1. Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.
2. Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min. Add onions for the last min of cooking. Remove to a large platter.
3. Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

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